Zucchini Relish
Tim and Debbie Kay

---

Combine Vegetables:

• 10 cups (approx. 5-1/2 to 6 lbs.) ground zucchini (slice long way; remove seeds; leave skin on)
  
• 4 cups (approx. 4 large) chopped onions
  
• 5 tbs. pickling (kosher) salt
  

Let stand overnight. Drain and rinse with cold water.

---

Mix:

• 2-1/4 cups white vinegar
  
• 4 cups sugar
  
• 2 tsp. celery seed
  
• 1 tsp. dry mustard
  
• 2 tsp. mustard seed [optional]
• 1 tsp. turmeric
  
• 1-1/2 tbs. corn flour (starch)
  
• 1 tsp. curry powder
  
• 1 dash pepper

Bring to a boil.

---

Add:

• 4 medium peppers (2 red / 2 green) to combined vegetables and mix.
  
  

Mix together -- cook 30 minutes at slow boil.

Jar and seal and water bath (approx. 10 minutes).

---

Yield: Approx. 8 pints.

---

Notes:

The recipe originally came from Jude Ferris.

The recipe can also be used quite successfully for hot pepper relish.
Substitute ground hot peppers for ground zucchini above.

---